Chinese · Dinner
Hot and Sour Noodle Soup
A tangy, peppery broth built from black vinegar, white pepper and chili oil, poured over wheat noodles with firm tofu, wood ear mushrooms, bamboo shoots and a soft egg ribbon. Finished with scallions and sesame oil, it delivers the classic sour-heat balance of the Sichuan original without meat.
$4
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
410Calories
24.3gProtein
13.8gFat
52.1gCarbs
3.9gSugar
5.4gFiber
1580mgSodium
198mgChol
2.6gSat Fat
620mgPotassium
210mgCalcium
5.1mgIron
0.5mcgVitamin B12
4.2mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Cut tofu into thin strips, rehydrate wood ear mushroom in warm water 10 minutes, slice bamboo shoots and scallion, beat egg in a small bowl.
2
Boil
Bring a small pot of water to rolling boil over high heat, cook wheat noodles 3 to 4 minutes until tender but chewy, then drain and set aside in a serving bowl.
3
Simmer
Pour vegetable stock into a saucepan and bring to a gentle simmer over medium heat, add tofu, wood ear mushroom and bamboo shoots, simmer 4 minutes until mushroom softens.
4
Season
Stir black vinegar, white pepper, soy sauce and salt into simmering broth over medium heat and taste; broth should hit sharp and peppery on the tongue.
5
Temper
Reduce heat to low, drizzle beaten egg in a thin stream over broth while stirring gently in one direction, cook 30 seconds until soft ribbons form.
6
Finish
Stir chili oil and half the scallion into broth off the heat until surface glistens with red-tinged oil, then stir in cornstarch slurry.
7
Plate
Pour hot broth over noodles in serving bowl, scatter remaining scallion and drizzle sesame oil on top, serve immediately while steaming.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu
- 5.2 oz150g dried wheat noodles
- 4 tbsp4 tbsp black vinegar
- 1 tsp1 tsp white pepper
- 2 tsp2 tsp chili oil
- 2/3 oz20g dried wood ear mushroom
- 1.4 oz40g bamboo shoots
- 22 eggs
- 3 cups720ml vegetable stock
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp cornstarch
- 22 scallion
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
